INGREDIENTS:1 ½ quarts California Ripe Olives, sliced
1 ½ quarts mushrooms, diced
3 cups tomato, seeded, diced
2 Tbsp. salt
2 Tbsp. ground black pepper
24 eggs, beaten
½ cup water
1 ½ cups fresh basil, chopped
½ cup butter, melted
3 cups Parmesan, grated
24 pita bread halves DIRECTIONS:Combine first five ingredients in large bowl. Mix well. For each omelet, combine 2 eggs, 1 Tbsp. water and 2 Tbsp. basil in small bowl. Beat well.
Put ½ Tbsp. butter in large skillet (8” diameter cooking surface) treated with nonstick spray. Cook over medium-high heat until butter is foamy and barely browned. Add egg mixture. Swirl pan once gently to distribute mixture. Cook for two minutes without stirring. Distribute 1 ½ cups of olive mixture over top of omelet. Sprinkle with ½ cup Parmesan. Swirl pan to loosen omelet and carefully transfer to platter or baking pan, folding one side over the other. Keep hot; repeat procedure for remaining omelets.
For service, cut each omelet into two wedge shapes. Insert pointed ends into opened and warmed pita bread halves. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA RIPE OLIVES
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